Sri Lankan Chicken Kottu Roti
Sri Lankan Chicken Kottu Roti is a beloved stir-fried chopped flatbread dish with authentic Sri Lankan flavours. You can savour this popular Sri Lankan street food in the comfort of your home. It's also an excellent way to repurpose leftover vegetables for a quick and easy midweek dish.
Servings: 4
Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Gluten-free option available
Ingredients
500g chicken mince
1 diced onion
2 minced garlic cloves
1 tsp minced ginger (fresh or paste)
1 tbsp Sri Lankan curry powder
½ cup chicken stock
¼ white cabbage, shredded
2 medium carrots, grated
3 whisked eggs
2 big handfuls of spinach
4 garlic roti (chopped) or flour tortillas (see hints & tips for substitutions)
1 cup grated cheese - optional
2 spring onions (chopped)
Fresh chili for serving - optional
Instructions:
Mix the curry powder and chicken stock in a bowl and set aside.
Heat oil in a non-stick pan over medium-high heat. Cook the chicken mince, breaking it apart, until fully cooked (about 5 minutes). Remove and set aside.
In the same pan, sauté diced onion until softened. Add ginger and garlic; sauté for 1 more minute, avoiding burning.
Add shredded cabbage with a pinch of salt and stir-fry briefly. Return cooked chicken to the pan, pour in the curry sauce, and stir-fry until the cabbage begins to soften.
Mix in grated carrots and spinach.
In another bowl, whisk the eggs, seasoning with a pinch of salt. Create a well in the center of the mixture, pour in the eggs, and scramble them. When almost done, combine with the vegetables and chicken.
If making chicken and cheese kottu roti, add the shredded cheese and mix well.
Add the chopped roti, stirring to coat it with the spices and curry sauce. Cook for about 5 minutes, stirring occasionally. Taste and adjust seasoning.
Garnish with spring onions and chili slices (optional). Serve hot.
Hints & tips
Make gluten free – Swap the roti out for gluten free tortilla, flat bread or pita. Make sure you grill or toast these first to give make crispy edges. Alternatively, use this recipe from the loopy whisk - link
Chicken mince - Substitute the chicken mince with cooked beef, pork, or extra vegetables for different versions.
Easy swap – Don’t have garlic roti to hand. Use your favourite tortillas, flat bread or pita. I recommend pan frying or grilling to crisp up a little before chopping up and adding to the pan.
Serving suggestion – This Sri Lankan Street food is served just as it is. Add salad or extra veggies on the side to bulk out if needed.
Portion size – Serves 4 or 2 with leftovers.
Storage – This dish is best served and eaten straightaway; however, it will store in the fridge for 3 days. The roti will soften but it will still have the same great taste. Not suitable for freezing.
